Recipe for Chez Panisse Pizza

Cheese-crusted potatoes

Favorite - This is an all time favorite

We usually bake these pizzas in the oven, but we've also grilled them on our Weber grill. There was an article in Cook's magazine on grilled pizzas, and they discovered that for grilling a pizza, you want some darker flour, such as rye or whole wheat to balance the smoky flavor, and you want some olive oil in the dough so it doesn't stick to the grill. We usuallly don't like Cook's magazine, since they have a different aesthetic from ours. They concentrate on taking the lumps out. We try to figure out how the leave them in. Still, the subscription was worth it just for grilled pizzas alone.

The only trick for grilled pizzas is to have a very hot fire over half the grill. Set things up in advance. Don't make the pizzas too big. Cook them on one side. Flip them and cover the cooked side with goodies like garlic, basil, thinly sliced tomatoes and parmesan. Then put them on the cooler part of the fire, closing the grill so they cook gently and the cheese melts.

As for this recipe in the oven, it makes a really good pizza, and we like all of the toppings on the list.

Chez Panisse Pizza

for each pizza:

Make a sponge & let sit 10 - 20 minutes:
^1/4 cup lukewarm water
^2 tsp yeast
^1/4 cup rye flour

Then add to make the dough:
^1/2 cup lukewarm water
^1 tbsp milk
^2 tbsp olive oil
^1/2 tsp salt
^1 3/4 cups flour

Let double in a warm place - about 40 minutes.

Put on the toppings and bake at 500 for 15-20 minutes.


Caramelized Onions, Gorgonzola & Rosemary
^4-6 thinly sliced onions
^butter & olive oil
^1/4 lb gorgonzolla or other blue
^fresh or dry rosemary

Escarole, Capers & Fontina
^2-3 bunches escarole
^1 onion
^6-8 cloves garlic
^salt, pepper, red wine vinegar
^pitted dry cured black olives
^drained capers
^grated fontina
^possibly grated mozzarella

Peppers, Sausage & Coriander
^mix of bell & hot peppers
^onion - thinly sliced
^chorizo, linguica, Italian sausage
^grated jack cheese
^chopped fresh coriander

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback